AltWeeklies Wire
Why Right Now May be Your Best Chance to Eat Oysters for Years to Comenew
Hurricanes Katrina, Rita, Gustav and Ike have limited the Gulf oyster harvest and damaged oyster reefs. And failures in West Coast hatcheries may be the result of an even more disturbing problem.
Houston Press |
Robb Walsh |
02-17-2009 |
Food+Drink
Imperial Stouts fit for Royaltynew
In this world of super-sized everything, even the beer world isn’t safe. The industry term, however, is "double" or "imperial." This is annoying, as it belittles and confuses beer’s great history. Only one style of beer should be allowed to carry the "imperial" appellation — the beer of the Russian royal court — Russian Imperial Stout.
Fast Forward Weekly |
Mike Tessier |
02-12-2009 |
Food+Drink
Tags: Beer, John Courage Imperial Stout
A D.C. Eatery’s Owners Violated Federal Laws. One More Entero, Please?new
There’s another layer to ethical eating, buried way underneath the heavier issues of animal rights, fair-trade products, sustainable ingredients, and organic foods. There are diners who will never frequent a restaurant or coffeeshop because the owners have crossed some line.
Washington City Paper |
Tim Carman |
02-12-2009 |
Food+Drink
Tags: El Pollo Rico, food ethics
Twin Cities Restaurateurs Tell Saucy Tales of Frisky Foodiesnew
A restaurant's amorous ambiance can create challenges when it inspires "over-romantic" behavior.
City Pages (Twin Cities) |
Rachel Hutton |
02-11-2009 |
Food+Drink
Leaving the Fast Lane: The Slow Food Phenomenonnew
Central to Slow Food USA is the promotion of good, clean, fair food for everybody, whether you’re in a hut or kitchen or around a campfire. The goal is quite simple: to build community and celebrate cultural diversity through the enjoyment of delicious food prepared from healthy plants and animals.
Shepherd Express |
Sarah Biondich |
02-06-2009 |
Food+Drink
Tags: Slow Food Movement
Entrepreneurs and Scientists Team Up to Produce a Prettier, Healthier Abalonenew
For the abalone, this is life. For the Monterey Abalone Company, this is business. And for Suskiewicz, this is science: His two-and-a-half-year experiment as a grad student at Moss Landing Marine Laboratories produced a farmed abalone with a pretty red color and rich flavor.
Monterey County Weekly |
Kera Abraham |
02-05-2009 |
Food+Drink
Long Cheng Livestock Market Slays Your Meal in Front of Younew
A St. Paul slaughterhouse lets you watch as your dinner is butchered.
City Pages (Twin Cities) |
Rachel Hutton |
02-04-2009 |
Food+Drink
Tags: butchers, Twin Cities
Folks Hoping to Start a Community Garden in San Diego Are Closer to Farmnew
Two years since the International Rescue Committee set out to start the New Roots Community Farm in San Diego's City Heights, the first physical sign of progress came into view: a chain link fence.
San Diego CityBeat |
Rebecca Tolin |
02-04-2009 |
Food+Drink
Cabernet Francnew
Without cabernet franc, Bordeaux blends on both banks would lose much of their complexity.
San Antonio Current |
Ron Bechtol |
02-04-2009 |
Food+Drink
Tags: wine
Montreal Company Pops the Smoothie Market with Fair Guarananew
What makes Goarana different, says Jerome Pelletier, is that it tries to maintain respectful relations both with the producers and the environment of the Brazilian Amazon, where the plant is grown.
Montreal Mirror |
Matt Jones |
01-30-2009 |
Food+Drink
Hollygrove Market & Farm Plans to Change the Way New Orleans Loves Foodnew
A New Orleans farm will operate as a training ground for backyard gardeners in the Hollygrove neighborhood. For now, the farm operates as a weekly market hub for backyard growers, community gardeners, urban microfarmers and rural farmers to sell healthy and affordable food, previously a rare commodity in the neighborhood.
Gambit |
Alex Woodward |
01-28-2009 |
Food+Drink
Tags: New Orleans, urban farming
We Are What They Eat?new
If Obama can blend green, healthy policies with the symbolism of actual green, healthy living, it could the greatest thing since chocolate met peanut butter.
Philadelphia City Paper |
Amy Z. Quinn |
01-27-2009 |
Food+Drink
Homebrewers Find Washington State Laws a Bit Prohibitivenew
Homebrewer Jerome Seipp can't bring his beer to a wedding or even the barbecue next door, as state law allows homebrewers to transport only one gallon out of their house.
Seattle Weekly |
Laura Onstot |
01-26-2009 |
Food+Drink
How Boutique Booze Could Help Change the Lives of Poor Farmersnew
When restaurateur Jean-Denis Courtin decided to make his own vodka, he wanted it to be not only original but also "all natural, fair trade, and additive free." In the mountains of South America, he found a way to have it all.
Chicago Reader |
Julia Thiel |
01-26-2009 |
Food+Drink
Embracing Green Growth: L'eft Bank Wine's Bio-Fueled Fleetnew
Whether it's in the form of government regulation, consumer demand or simply one's conscience, concern about environmental sustainability is rearranging the way we do commerce. But making a strategic transition from traditional business to green business is fraught with challenges.
Shepherd Express |
Sarah Biondich |
01-23-2009 |
Food+Drink
